KAESS Recipe Reviews (Pg. 1) - Allrecipes.com (1858606)

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Best Ever Meat Loaf

Reviewed: Mar. 1, 2015
Definitely the BEST meatloaf! I rarely made meatloaf & never ate it. But now I'm going to be making it ALOT more often. I followed the recipe exactly and won't change anything. And the best part is my boyfriend said its the best he's ever had (and he eats a lot of meatloaf)
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1 user found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Mar. 1, 2015
Great recipe. I made it with meatloaf cuz at 350 degrees they take the same amount of time to cook.
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0 users found this review helpful

Blender Hollandaise Sauce

Reviewed: Jan. 22, 2015
This sauce was amazing. I don't know how using the double boiler method would make it turn out any better. Even my picky teen loved it! I reminded me of the best tasting Hollandaise sauce I had once at a restaurant in Atlantic City that is no longer there. Loved this!
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Brunch Egg Bake

Reviewed: Sep. 19, 2014
Very good! You could do so many things with this breakfast bake. I just like the fact that it's not a bread base - all eggs and veggies and cheese. Yum! Oh, and I made it the night before and it turned out totally fine when I baked it in the morning. I was a little worried since there was no bread how that would turn out but it was great.
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3 users found this review helpful

Old-Fashioned Pancakes

Reviewed: Aug. 4, 2014
These turned out great! And you always have the ingredients on hand. They were very fluffy. I'll never buy boxed mix again. I could see why some people are saying they were too salty; I was getting a hint of that when I tasted them so do not add a heaping teaspoon of salt to these or they will be too salty. A little less than a teaspoon is perfect.
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Chicken Pot Pie IX

Reviewed: Feb. 10, 2014
This was the best chicken pot pie! I used rotisserie chicken so I didn't need the garlic powder and extra spices that people are using. If I had used chicken breasts, then I would've. I boiled the veggies in chicken broth as suggested and I just threw the chicken into that during the last 3 minutes of boiling. Also, since everyone said it was dry and to double up on the gravy, I did, but I had so much left over, I'm not going to double that next time. I like one reviewers suggestion of mixing the gravy with the chicken and vegetables BEFORE dumping it into the pie crust - I'm going to do that next time cuz my gravy also had trouble soaking its way through the mixture from on top. I made the BEST flakiest homemade pie crust and it didn't get soggy on the bottom like people were talking about - not sure what would cause that. So totally from scratch - no frozen pie crusts, no frozen veggies and no cream of chicken soup here! Definite keeper.
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Penne and Vodka Sauce

Reviewed: Aug. 27, 2012
OMG! This was by far the best Penne Vodka I've ever tasted. The pancetta is what sets this apart. I didn't change a thing but I did add some basil from my garden (I'm a basil fanatic!).
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1 user found this review helpful
Photo by KAESS

Alice Chicken

Reviewed: Jun. 19, 2012
It was a hot day outside when I made this so instead of turning on my oven, I grilled the chicken breasts. My 12 year old said it was the best chicken he's ever tasted. (But then again, you can never go wrong with bacon, cheese and mushrooms!).
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Sweet Restaurant Slaw

Reviewed: Apr. 24, 2012
I made this for a cookout and everybody LOVED it! I didn't change a thing. At first when I put it in the fridge I was hoping it would set up properly (it seemed dry) but sure enough, when I uncovered it the next day, it settle and there was more liquid in the bowl and it was perfect.
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2 users found this review helpful
Photo by KAESS

Perfect Pumpkin Pie

Reviewed: Oct. 17, 2011
My pie ended up looking store bought! Nobody believed me! I used a sugar pumpkin that I bought at the pumpkin patch instead of canned pumpkin. It was easier to prepare than I thought and the kids loved preparing it. Remove stem, cut the pumpkin in half & discard the seeds and stringy pulp. Brush some oil onto the edges and place face down in a roasting pan. Add 1 cup of water and bake at 350 for 60-90 mins until tender (test with a fork). Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it. Line a sieve or colander with 2 coffee filters and let puree drain for at least 2 hours or overnight. If the recipe calls for a 15oz can of pumpkin, that is equal to 1 3/4 cup of puree. I got a little more than 2 cups of puree out of a normal size sugar pumpkin (not enough for 2 pies).
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Reuben Hot Dish

Reviewed: Feb. 10, 2011
This was interesting. With half the reviews being good and half of them being bad, I wasn't sure what to expect. I figured since this recipe made it into the Tried & True Allrecipes Cookbook, it couldn't be THAT bad. I was right. I followed the recipes exactly and it turned out just fine. I didn't pre-cook the noodles or anything. Definitely double up on the topping. I used 3 or 4 slices of rye bread and it wasn't enough.
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9 users found this review helpful

Chicken Puffs

Reviewed: Nov. 4, 2010
These were really great and so simple. I wanted shredded chicken so I boiled the chicken breasts then shredded them and mixed it in with the onion and garlic. I also added salt and pepper. When I put the mixture onto the crescent rolls, I added some shredded cheddar cheese before rolling for more flavor. Great recipe! Served with broccoli w/cheddar and chicken rice.
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Caramelized Baked Chicken

Reviewed: Dec. 17, 2009
I followed Meredith's instruction below to try to get the sauce thicker. While it was thick in the saucepan, once I cooked it with the chicken, it was less thick. I wanted these to be rib sticking thick! Even though they weren't, the sauce is still good!
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Fruit Cocktail Cake

Reviewed: Sep. 9, 2009
Although this was easy, it really didn't turn out well. It was like fruit cocktail in wallpaper paste. Sorry.
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5 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Sep. 9, 2009
These were really good. They actually have a good after taste too. I love rosemary because a little goes such a long way. I didn't change anything, but like other reviewers, I may just cut down on the salt a bit.
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1 user found this review helpful
Photo by KAESS

Shrimp Scampi Bake

Reviewed: Dec. 24, 2008
This was SO good (even my kids totally love it!). I actually substituted one thing by mistake and it made it taste even better - I used half a cup of Country Crock (which is the "butter" I use) and the other half a cup I used real butter. This is a definite keeper!
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Famous Pork Chops

Reviewed: Dec. 23, 2008
This is how I make these pork chops but I steam them and add onion and pepper to season it a little more. After I put them in the egg wash, I fry them in butter for a little bit on each side. Then I put them in heavy duty foil with thick cut onions and peppers, seal the foil and put the whole packet in a baking dish with about a half inch of water in the bottom of the dish. Cover the dish and bake for an hour and a half. THey do come out a little soggy so I just have to figure out how to fix that.
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Baked Macaroni and Cheese II

Reviewed: Jun. 27, 2008
This was okay. It definitely needs salt and pepper and next time I think I'll add scallions or something to give it more flavor (it's a little bland). I would double the amount of tomatoes and I'm not really sure what the cheddar cheese soup does for this recipe because it is SO diluted with that much milk so I'll use at least half a cup less of milk next time. I think with all those "tweaks" it will turn out creamier next time. Otherwise, it didn't taste bad.
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Jamie's Cranberry Spinach Salad

Reviewed: Jul. 7, 2003
I made this salad over the 4th of July weekend. Non-salad eaters were eating it!! I didn't change a thing. It's perfect the way it is. A nice change from traditional garden salads.
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Ultimate Twice Baked Potatoes

Reviewed: Jun. 4, 2003
These potatoes are REALLY good. I am not a big fan of sour cream, but it didn't really bother me in these potatoes. One word of caution - there are a lot of steps involved with this recipe so it's not something to make if you are pressed for time. I'll definitely be making these again.
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